Ingredients: Blueberries Canned in Light Syrup (Blueberries, Water, High Fructose Corn Syrup), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Baking Soda, Vital Wheat Gluten, Sodium Aluminum Phosphate, Salt, Corn Starch, Propylene Glycol Monoesters of Fatty Acids, Mono and Diglycerides, Sodium Stearoyl Lactylate, Citric Acid, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Milk.

Usage Directions / Dosage: You Will Need: 3/4 Cup milk, 2 tablespoons vegetable oil, 2 eggs. 1. Heat oven to 425 degrees F (or 400 degrees for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups, or grease (or use cooking spray) bottoms of muffin cups. 2. Drain both cans of Blueberries; rinse and set aside. Stir Muffin Mix, milk, oil and eggs in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 3. Divide batter among muffin cups (each about 2/3 full). Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes (if you did not use paper baking cups, run knife around edges of cups before removing); carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): Use paper baking cups. Stir 1 tbsp flour into dry muffin mix. Betty's Tip: Use an ice cream scoop to fill muffin cups with batter. Twice the Blueberries Jumbo Muffins: Heat oven to 400 degrees F. Make muffins as directed - except use 6 jumbo muffin cups. Bake 20 to 22 minutes. High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry Muffin Mix. Twice the Blueberries Mini Muffins: Heat oven to 425 degrees F. Make muffins as directed - except use 36 mini muffin cups. Decrease milk to 2/3 cup. Bake 12 to 15 minutes. High Altitude (3500-6500 ft): Use 48 mini muffin cups. Stir 1 tbsp all-purpose flour into dry Muffin Mix. Low-Fat, No-Cholesterol Muffins: Use fat-free (skim) milk. Use 1/4 cup applesauce instead of the oil and 1/4 cup fat-free egg product or 2 egg whites instead of the eggs. As prepared, one serving provides 150 calories (20 calories from fat), 2 g fat (0.5 g saturated, 0 g trans, 0 g polyunsaturated, 0 g monounsaturated) and 0 mg cholesterol.

Warnings/Caution: Contains wheat and milk ingredients.